Tagged Questions

For years I've been chopping up Chorizo and cooking it, with no other preparation. I've recently been told that I've been doing it wrong and should peel the Chorizo first. It's pain to peel, and I've ...

I am having a hell of a time trying to track down blood in the US for black pudding. None of our local processors can provide it, several butchers are claiming it's illegal to sell (not true, but you ...

I'm currently not TOO excited to spend $100-200+ for a propane grill. Is it possible to cook brats with a small budget (preferably around $20-30, but as high as a soft $50) and get that nice, crispy ...

My wife has recently decreed that we are to use low-calorie sprays instead of oil. For the most part, these seem fine.
However, I have been through several different types and not found one that is ...

I'm not entirely sure what the word in is in the English language but where I'm from there is this one type of food 'skilpaadjies' which is lamb livers encased in the fat that surrounds the liver of ...

This morning, I found some sausages in the fridge that had been there all week. The top of the sausage (that is, the surface of the skin facing upwards) had turned brown. I initially thought that if ...

I want to make my own salami but I'm interested in alternative ways to lower the ph of the meat. I have people in the house with dependency issues so using wine in any sort of food (Like the recipe ...

I want to make big batches of Boerewors (A traditional South African fresh sausage) and was wondering if I could immerse it in fat or lard and then preserve it this way?
Can fat be used to seal the ...

We made some venison sausage today. On the packaging for a smoked German sausage, it said do not put cure in if you will be pan frying. I've looked around but I can't find a reason why. We ended up ...

I am new to this and am attempting to dry some pork sausages. I was told to add a quarter pound of salt for every ten pounds of pork meat, which I did (I used ordinary table salt). I have the sausages ...

I bought some frozen Quorn Hot Dogs (Frankfurter style). After boiling some there was a transparent, filmy outer skin/coating that came off when I was cutting them. It felt plastic/rubber/paper-like ...

I cooked turkey breakfast sausages in a 350 F convection oven and one exploded. The stuff that came out looked a little foamy and the juices before it was cooked looked a tiny bit foamy. This may be ...

At the weekend I made Toad in the Hole. I put some sausages in a glass dish in the oven at about 180 centigrade. Then I followed my usual batter recipe which is:
100 ml milk
100 g plain flour
2 eggs
...

I like hot dogs, but I'm always conscious that they are a means by which unspeakable bits of meat can be made appetising, even when they get a fancy name like bockwurst to cover the fact.
So I bought ...

I found a beef sausage recipe using ground beef. The flavor is great, but it fries up kind of stiff. I was wondering if I could put oatmeal or something in it to give it a more spongy texture, like ...

I have two questions regarding my home made sausages.
1- They were great after the normal time-period, fermented well and were a great taste. Now, after another 2 months, all of them taste strongly ...

I just fried 2 Italian sausages on a non-stick pan, which created enough smoke to briefly set off my smoke alarm.
The sausages are delicious, but how can I do this next time without producing so much ...

Halo!
We are in the midst of our honeymoon, and are traveling from Amsterdam to Brugges to Paris. Upon our first breakfast in Amsterdam we were presented with small (about 1.5 to 2 inches in length, ...

The hog casings I purchased came packaged in a large amount of salt, and I was not able to pull them apart. So, I removed the casings from the salt and put them all in soaking water.
That leads me to ...

I am going to be trying my hand at bockwurst tomorrow evening, and will be going to the butcher shortly to have meat cut for the process. For the pork, I'm going with shoulder/butt. I can't seem to ...

We have a jar of Hannah's Red Hot Pickled Sausages that we just opened last night. I couldn't find any "Refrigerate After Opening" indication anywhere on the jar, so we left them out overnight. I'm ...

I have recently taken akin to making my own sausages. The flavor and texture is pretty spot on, but when I cook them the links 'unlink'. I use a natural casing, and reverse twist every link at about ...

I hear that when cooking sausages, you shouldn't poke holes in them as it will allow the flavour to spill out.
But whenever I don't do that with fat sausages, I end up getting the outside charred but ...

I am curing sausages, pork salami in hog casing to be precise. I am having a hard time maintaining both the temperature and the humidity necessary. I have no trouble controlling temperature 60F/15C. ...